1 - Start smoker - Jeremy is using oak wood
2 - Bring the smoker ambient temp to 225 (200 if using Traeger etc.)
3 - Clean and pat dry whole chicken
4 - 01:00 Trim chicken how you prefer - remove excess triangle/skin/fat
5 - 01:10 AND 04:35 - Dry brine sparingly with salt and pepper rub (50/50 blend by volume)
6 - 03:35 and 04:02 - Place whole chicken breast side up - wings toward the back on the smoker
7 - 04:55 and 5:15 - PHASE 1 IS TO ADD FLAVOR - The Phase 1 cook takes on average 45 min to 70 min at 225F (200F if using Traeger) for your chicken to reach an internal temp 145F
8 - 06:00 Around 145F internal temp of chicken turn smoker up to 325F to start getting the chicken skin crispy
9 - 06:50 PHASE 2 IS CRISP CHICKEN - 15-25 minutes smoke the chicken at 325F until the chicken has reached 160-165 internal temp (07:35), then pull it from the smoker at 160F internal (08:25)
10 - 08:58 Rest and enjoy!
